Spiced lamb and marrow stew is our go-to winter warming dinner, perfect on cold nights and the whole family can enjoy it too. If you have any spare marrow or lamb joints that you want to use, the slow cooking time on this recipe tenderises the meat. It also uses cabbage and tomatoes, making this healthy and warming as well as filling! Spiced lamb and marrow stew is great to serve with a jacket potato and sour cream or with brown rice for slow release energy.
- 675g lean lamb shoulder, leg or neck fillet, cut into 5cm (2inch pieces)
- 2tbsp oil
- 1 onion, peeled and quartered
- 2 garlic cloves, peeled and crushed
- 2.5cm (1inch) piece fresh root ginger, peeled and grated
- 1tbsp tomato purée
- 1tsp Tabasco or chilli sauce, optional
- 25g plain four, sieved
- 1.2L (2pint) hot, good lamb or vegetable stock
- 1.3kg marrow or squash, peeled, deseeded and cut into 2.5cm (1inch) cubes
- 2 large tomatoes, chopped
- 1 x 400g can chick peas, drained
- Salt and pepper
- 225g green cabbage, rinsed and shredded
Pre-heat the oven to 170°C/325°F/Gas Mark 3.
Heat the oil in a large ovenproof casserole dish. Add the lamb and cook over a moderately high heat for 3-4 minutes until brown, stirring occasionally.
Add the onion, garlic and ginger. Cook for 2-3 minutes until soft. Add the tomato purée, Tabasco or chilli sauce and flour. Cook over a moderate heat for 1-2 minutes, stirring occasionally.
Add the stock, bring to the boil, cover and simmer on the hob or in the oven 45 minutes, stirring from time to time. Add the tomatoes, marrow and chick peas. Cover and return to the hob or in a preheated oven for a further 30 minutes.
Add the cabbage, season and continue to cook for a further 5-10 minutes.
Top tip for making Spiced lamb and marrow stew
Marrow can be combined with ginger to make jam or included in the mixed summer vegetable preserve, piccalilli